NO-CHURN MANGO ICE CREAM WITH OLIVE OIL, RASPBERRIES & PISTACHIOS

This incredibly easy, no-churn ice cream recipe is based on two key ingredients; sweetened condensed milk and whipped cream. Adding olive oil contributes not only to the creamy mouthfeel of this frozen treat but adds fruitiness to the flavour as well. It is worth taking the time to reduce the mango purée as driving out the moisture reduces any icy texture in the frozen fruit as well as intensifying the flavour.

INGREDIENTS

• 395g can sweetened condensed milk
• 50ml Great Southern Groves extra virgin olive oil
• ½ tsp sea salt
• 600ml thickened cream
• 2 cups fresh, ripe mango flesh (about 2 large mangoes)

TO SERVE

• Fresh raspberries
• Pistachios, roughly chopped
• GSG extra virgin olive oil for drizzling
• Waffle cones (optional)

METHOD

Purée the mango flesh with a stick blender, blender or food processor until smooth.

Place purée into a medium saucepan and cook gently on a low heat, stirring frequently until it is reduced in volume by about one third to a half and noticeably thickened.

Set aside to cool.

In a medium bowl, whisk together the sweetened condensed milk, GSG extra virgin olive oil and sea salt until well combined.

In another larger bowl, whip the thickened cream until it forms soft peaks.

Add a good dollop of the whipped cream to the condensed milk mixture and stir through to lighten it.

Add the lightened condensed milk mixture to the whipped cream and lightly fold together, then fold through the cooled mango purée.

Pour ice cream mixture into a freezer-suitable container, smooth the top, cover with a lid or cling film and freeze overnight.

Freeze for up to one month.

TO SERVE:

Scoop into small bowls and top with chopped pistachios, fresh raspberries and a drizzle of GSG extra virgin olive oil. (Or just scoop into cones and enjoy!)

NOTE:

Once fully frozen this ice cream does need time on the bench to soften before scooping, Times will vary depending on the sizes and shape of the container you freeze it in.

If fresh mangoes aren’t available, you can make this recipe using frozen mango flesh or canned mango slices. (I found canned worked slightly better as they were sweeter and softer than the frozen pieces).

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